This recipe can be prepared in 45 minutes or less.

Serves 2.

INGREDIENTS

  • 8 ounces penne
  • 2 ounces thinly sliced prosciutto (4 to 5 slices)
  • 1/4 cup packed fresh basil leaves
  • 3 tablespoons extra-virgin
    olive oil
  • 1 ounce freshly grated parmigiano-reggiano(about 1/3 cup)

    DIRECTIONS

    Fill a 4-quart kettle three fourths full with salted water and bring to a boil for penne. Cut prosciutto into thin strips and tear basil into pieces. Stir penne into boiling water and boil until al dente. Drain pasta in a colander and in a large bowl toss hot pasta with oil, prosciutto, basil, Parmigiano-Reggiano, and salt and pepper to taste.